No Bake Key Lime Cheesecake Bars

one key lime cheesecake bar on a plate topped with slice of lime

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No Bake Key Lime Cheesecake Bars

These no bake key lime cheesecake bars are made with a graham cracker crust, and has a sweet, tangy key lime filling that mixes up in minutes. Top with homemade whipped cream for an easy, no bake summer treat!

Prep Time20

Chilling time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 422kcal

Author: Heather Perine

Ingredients

For the Crust:

1½ cups (180 g) graham cracker crumbs, about 12 full crackers
¼ cup (50 g) granulated sugar
6 Tablespoons (85 g) unsalted butter melted

For the Filling:

8 ounces 1 block cream cheese, softened
14 ounces (1 14-ounce can) sweetened condensed milk
½ cup (120 ml) fresh Key lime juice
1 tablespoon Key lime zest
2 teaspoons pure vanilla extract
2 cups whipped cream or frozen whipped topping thawed
Whipped topping and lime zest optional garnish

Instructions

To make the crust:

Prepare an 8 x 8-inch square pan with parchment paper to make removing the dessert from the dish easier. Set aside.
In a medium bowl, combine graham cracker crumbs and granulated sugar. Mix in the melted butter until the crumbs are evenly coated and the mixture resembles wet sand. 1½ cups (180 g) graham cracker crumbs, ¼ cup (50 g) granulated sugar 6 Tablespoons (85 g) unsalted butter
Press this mixture firmly into the bottom of an 8 x 8-inch baking dish to form an even layer. Place the dish in the refrigerator to set while you prepare the filling.

To make the filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add (1) 14-ounce can sweetened condensed milk, continuing to beat until well combined. 8 ounces 1 block cream cheese, 14 ounces (1 14-ounce can) sweetened condensed milk
Mix in the key lime juice, key lime zest, and vanilla extract until smooth. ½ cup (120 ml) fresh Key lime juice 1 tablespoon Key lime zest 2 teaspoons pure vanilla extract
Gently fold in the whipped topping into the cream cheese mixture until evenly incorporated, being careful not to deflate the whipped topping. 2 cups whipped cream or frozen whipped topping
Pour the key lime filling over the chilled graham cracker crust, spreading it evenly with a spatula. Cover the dish with plastic wrap or aluminum foil.
Place the covered dish in the refrigerator and let it chill for at least 4 hours or until firm.
Once set, top with whipped cream. Slice and serve.

Notes

Storage: Place leftover cheesecake bars in an airtight container and refrigerate for up to 3 days.
Make-Ahead Instructions: These bars can be made a day in advance. After preparing the bars, cover and refrigerate overnight to allow the flavors to meld.

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